Jersey Royal and Smoked Salmon Sushi Rolls

Cook the sushi rice: Rinse the rice until the water runs clear. Combine the rice and water in a saucepan or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

Season the rice: Gently fluff the rice with a fork. In a small bowl, whisk together the rice vinegar, sugar (if using), and salt (if using). Gradually drizzle the vinegar mixture over the rice, folding gently to combine. Let the rice cool to room temperature.

Prepare the fillings: Slice the cooked Jersey Royal potatoes into thin rounds or small cubes. Roughly chop chives if using.

Assemble the sushi rolls: Place a nori sheet on a sushi rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving a small strip bare at the top edge. Add a thin layer of cream cheese (if using) lengthwise about 1/3 of the way from the bottom.

Layer the fillings: Arrange the potato slices, smoked salmon, and chives (if using) over the cream cheese.

Roll the sushi: Using the sushi mat, carefully roll the sushi tightly, starting from the bottom edge. Moisten the bare strip of nori with a little water and seal the roll. Squeeze the mat firmly around the roll to shape it.

Slice and serve: Using a very sharp, slightly moistened knife, slice the sushi roll into 6-8 even pieces. Repeat with the remaining ingredients.

Serve immediately with wasabi, soy sauce, and pickled ginger.